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Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw


Green tomatillo tomatoes add fresh flavor to these crispy tostados, layered with spicy chicken, flavorful cabbage-pepper slaw, and smooth refried black beans.

  • Servings: 6

Source: The Martha Stewart Show, January 2011


  • 1 cup vegetable oil, for frying
  • 6 to 12 small corn tortillas
  • Tomatillo Chicken
  • Cabbage-Pepper Slaw
  • Refried Black Beans
  • Sour cream, for serving
  • Cilantro leaves, for serving
  • Cherry tomatoes, quartered, for serving
  • Grated queso fresco, for serving
  • Grated Monterey Jack cheese, for serving
  • Lime wedges, for serving


  1. Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.

  2. To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.

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